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No matter if you are planning an elaborate menu or simply planning ahead for tomorrow's Tomato and chilli fish stew. This recipe comes from several decades of enjoying it at kitchen. I find that including a few ingredients into a recipe adds thickness into that which is ordinarily dull. You may well be looking for lighter foods to create along with your leftovers. Great and light Tomato and chilli fish stew perfect for post-vacation. The components in this recipe make your tongue pounding, also are very waist-friendly when you need a'bite' following an active family trip. Using several substances as options, this soup is filled with a fall and spicy flavor that makes it creamy. The perfect Tomato and chilli fish stew to heat you up on chilly winter days. Best for employing leftover.

Great method to waste a single ingredient. This is actually just a great Tomato and chilli fish stew and one among my favorites. If you're concerned about the nutrient value of some of the dishes, then avoid being. However it could possibly be low in calories, even if you are not finding much nutrient value from this , it won't sustain you personally, and you will only end up hungry yet all over once more and eating a lot more calories than you otherwise would need. Diet facts tags tell you exactly what's in the foods you eat. This makes it possible to determine whether you have a vibrant diet plan. Each and every single recipe we all share must have an ingredient label. Some recipes provide nutritional truth details. The fixing label lists the number while within the field beneath. They are recorded per serving as a proportion of the daily value.

How to make Tomato and chilli fish stew

Yield = 8
Prep time: 0:15
Cook time: 0:30
Total time: 0:45

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 large red onion, halved, cut into wedges
  • 1 large red capsicum, thickly sliced
  • 3 garlic cloves, thinly sliced
  • 2 long red chillies, sliced
  • 400g can diced tomatoes
  • 1 cup Massel chicken style liquid stock
  • 1/2 cup coconut milk
  • 1kg firm white fish fillets, skinless, boneless , cut into 8 large pieces
  • 1 tablespoon lime juice
  • 1/4 cup roughly chopped fresh coriander leaves, plus extra sprigs to serve
  • Lime wedges, to serve

Method

  • Step 1 Heat oil in a large, deep frying pan over medium-high heat. Add onion and capsicum. Cook, stirring, for 8 minutes or until onion is just softened. Add garlic and chilli. Cook, stirring, for 1 minute. Add tomatoes and stock. Reduce heat to low. Simmer for 10 minutes.
  • Step 2 Add coconut milk. Stir to combine. Season with salt and pepper. Arrange fish in pan. Bring to a simmer. Cook, covered, for 8 to 10 minutes or until fish is just cooked through.
  • Step 3 Drizzle stew with lime juice and sprinkle with coriander. Top with extra coriander sprigs and serve with lime wedges.